Celebrity Chef Maneet Chauhan hosted a four-course meal at Choctaw Casino & Resort – Pocola in early May and is sharing two of her dish recipes with our readers. Chauhan, a James Beard award-winning chef, was part of the Chef Takeover series at Choctaw Casino & Resort – Pocola, which also featured renowned chefs Alex Guarnaschelli, Rocco DiSpirito, Jet Tila, and Tiffani Faison. Choctaw Casino & Resort – Pocola plans to announce a new chef series this fall.
INGREDIENTS
for the crab cakes
1 lb crab meat, canned
½ teaspoon ginger-garlic paste
½ teaspoon jalapeño paste
2 Tablespoons cilantro, chopped
¼ teaspoon red chili powder
1 teaspoon lime juice, fresh
½ cup coconut, grated
1 teaspoon Sambar Powder (MTR brand)
2 large eggs
1/3 cup panko
½ cup olive oil
salt, to taste
for the Mango Slaw
1 mango, green preferably
¼ teaspoon jalapeño paste
2 curry leaves, finely chopped
¼ teaspoon ginger, peeled and finely chopped
½ teaspoon red pepper, finely chopped
½ teaspoon cilantro, finely chopped
1 teaspoon lime juice, fresh
sugar, to taste
salt, to taste
for the Panch Puran Chutney
2 teaspoons panch puran spice blend
1 lb whole tomatoes, chopped
½ cup brown sugar
1 teaspoon white distilled vinegar
½ teaspoon red chili powder
4 Tablespoons olive oil
salt, to taste
METHOD
Heat oven to 350 degrees. Combine crab cake ingredients. Shape into a puck. In a skillet over medium heat, add a drizzle of olive oil, then sear all sides in a skillet. Place in an oven-safe dish and cook in oven for 15-20 minutes. While the crab cakes are cooking, prepare the Mango Slaw. Julienne the mango and add it along with remainder of the ingredients to a medium bowl, set aside. For the chutney, heat a drizzle of olive oil over medium heat, add panch puran, stir until it begins to crackle. Add remainder of ingredients and cook until the tomatoes are reduced by half. To serve, place the crab cake over a bed of slaw and top with Panch Puran Chutney.
